Multi-well food presentation modules

ABSTRACT

Thermally convertible food presentation modules are described. A single module may be used for both heating and refrigeration of foodstuffs as desired at any given time. Any well of a module may be switched between heating and cooling of food regardless of the status of any other well of the module.

FIELD OF THE INVENTION

This invention relates to multi-well food presentation modules and moreparticularly, although not necessarily exclusively, to generallyimmobile food serving bars in which each well may be controllablethermally independent of other wells and may alternately be refrigeratedor heated. Each well may receive one or more pans containing edibleproducts, with such products presented so as to be accessible to personsutilizing the bars.

BACKGROUND OF THE INVENTION

U.S. Pat. No. 6,279,470 to Simeray, et al. describes a portable servingsystem designed especially for “restaurants that provide meals for pickup or delivery.” See Simeray, col. 1, 11. 23-24. The system includes atray, various dish plates, and a cover. Electric heating may be employedto maintain elevated temperature of food intended to be served atabove-ambient temperature. Likewise, electricity may be used to evacuateresidual heat from portions of the tray to reduce food temperaturestoward ambient.

Another portable food-delivery device is illustrated in U.S. Pat. No.6,539,846 to Citterio, et al. Pre-filled dishes placed in distinct bays(seats) of a tray contact “thermal energy transfer devices” intended,apparently, either to heat or to cool the dishes. See Citterio, col. 4,11. 38-44. A person responsible for delivering meals may roll the deviceon its wheels and access dishes via a door, which otherwise remainsclosed.

Non-portable food presentation equipment conventionally is dedicatedeither to heating or to cooling food contained therein. One suchmechanism is described in U.S. Patent Application Publication No.2008/0023462 of Shei, et al. The food-holding unit of FIG. 1, forexample, heats multiple food trays, whereas the unit of FIG. 26refrigerates the trays. Neither unit both heats and cools, however.

U.S. Pat. No. 6,735,971 to Monroe, et al. shows another non-portablefood-presentation device in the form of a multi-well serving bar. Atwith the food-holding unit of the Shei application, the serving bar ofthe Monroe patent is dedicated either to heating or to cooling allwells. See Monroe, col. 7, 11. 10-22. Further, such dedicated heating orcooling is preferably uniform as to food contained therein rather thanindividually controlled. See id., col. 1, 11. 19-28. Although thededicated refrigerated version of the device may incorporate electricheating elements, such elements are used solely “[t]o preventover-cooling”—rather than to elevate food temperatures above ambient.See id., col. 5, 11. 14-22. The contents of the Simeray, Citterio, andMonroe patents and of the Shei publication are incorporated herein intheir entireties by this reference.

Dine-in, self-service restaurants in particular utilize multi-well foodbars such as those illustrated in the Monroe patent. Often, however,providing uniform food temperatures from well to well may beundesirable. As but one example, hard tacos typically include heatedmeat and refrigerated lettuce, cheese, and other substances placedtogether in an ambient-temperature corn tortilla shell. These componentscannot be placed in adjacent wells of a dedicated food-presentationmodule, as at least one such component will be served at an undesired(and perhaps unsanitary) temperature. Moreover, even placing tortillashells adjacent either (heated) meat or (refrigerated) vegetables ordairy products would be problematic if the wells are uniformly heated orcooled.

Smaller dine-in establishments, furthermore, if required to purchase twodedicated modules (one for heated foods and a second for refrigeratedfoods) may resultingly underutilize the modules. This consequence isespecially likely when no more than the number of bays in a singlemodule is needed but some bays would need to contain hot food and theothers refrigerated food. Eating establishments of all sizes may, fromtime to time, also desire to switch a bay from heating to cooling (orvice-versa) depending on time of day. For example, a bay heated forpurposes of serving hot breakfast food might be best-utilized at lunchto hold refrigerated foodstuffs, an impossibility with a conventionalfood bar.

SUMMARY OF THE INVENTION

The present invention solves these difficulties associated with existingfood presentation modules. Innovative modules of the invention—as wellas their individual food-containing wells—are convertible thermally as afunction of time. Hence, a single module may be utilized for bothheating and refrigeration of foodstuffs as desired at any given time.Any well, furthermore, may be switched between heating and cooling offood, regardless of the status of any other well. Clearly, then, modulesof the present invention resolve the taco-presentation type problemdescribed earlier, as adjacent wells of a module may contain,respectively, ambient-temperature items (such as tortilla shells),heated items (such as meat), and refrigerated items (such as lettuce andcheese).

A preferred module includes four wells each approximately twenty incheslong, twelve inches wide, and six inches deep. Each well is isolatedthermally from adjacent wells and has an independently-controlledheating and cooling system. Advances in thermal insulation permit aslittle as three inches of spacing to exist between wells, reducing theoverall length of the module while maintaining compliance with StandardNos. 4 (heating) and 7 (refrigeration) of the National SanitaryFoundation (NSF). Indeed, tests confirm that a version of the presentinvention allows a temperature of 150° F. in one well while concurrentlymaintaining an adjacent well at no greater than 10° F. Those skilled inthe art will recognize that modules may be constructed of any number ofwells spaced by varying amounts yet still provide satisfactory results,so that the present invention is not limited by any of thesecharacteristics.

Modules of the present invention also are versatile. They function inconjunction with each of mechanical heat sources, mechanicalrefrigeration, and ice cooling (i.e. wet). They also operate when dry.

Wells of the invention may, advantageously, not be completely flatbottomed. Instead, some preferred well floors are sloped so that a highpoint (or area) exists. These high points are designed to dry first ifthe well has been subjected to liquid. The slope also may direct liquidtoward one or more drains from the well.

Heating elements comprising silicone rubber (or similar) blankets may beespecially useful as part of the present invention. Such blankets may beVulcanized or otherwise attached to well floors, capturingelectrical-resistance heating mechanisms therebetween. Heat distributionto the wells via the blankets may be much more efficient than inconventional devices, thereby reducing heat leakage to adjacent wells.

It thus is an optional, non-exclusive object of the present invention toprovide thermally convertible food presentation modules.

It is an additional optional, non-exclusive object of the presentinvention to provide individually-convertible wells within a foodpresentation module.

It is another optional, non-exclusive object of the present invention toprovide adjacent wells of a food presentation module whose temperaturesmay differ significantly at a given time.

It is a further optional, non-exclusive object of the present inventionto provide wells of a food presentation module havingindependently-controlled heating and cooling systems.

It is also an optional, non-exclusive object of the present invention toprovide food presentation modules operable wet or dry.

It is, moreover, an optional, non-exclusive object of the presentinvention to provide wells whose floors or bottoms are not flat.

It is yet another optional, non-exclusive object of the presentinvention to provide food presentation modules in whichelectrical-resistance heating mechanisms may be captured between wellfloors and silicone rubber (or similar) blankets attached to the floors.

Other objects, features, and advantages of the present invention will beapparent to those skilled in appropriate fields with reference to theremaining text and the drawings of this application.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a top view of an exemplary food presentation module of thepresent invention.

FIG. 2 is a perspective view of, principally, the front of the module ofFIG. 1.

FIG. 3 is a perspective view of, principally, the rear of the module ofFIG. 1.

FIG. 4 is a front elevational view of the module of FIG. 1.

FIG. 5 is a cross-sectional view taken along line A-A of FIG. 1.

FIG. 6 is a perspective, cut-away view of a well of the module of FIG.1.

DETAILED DESCRIPTION

Detailed in FIGS. 1-5 is food presentation module 10 of the presentinvention. As depicted, module 10 includes a frame 12 having a generallyplanar upper surface 14 from which multiple wells 18 (see FIG. 6)depend. Although module 10 is shown as having four such wells 18A-D,more or fewer wells 18 may be incorporated instead. Adjacent wells 18typically are spaced distance D1 along length L of module 10, with D1preferably being approximately three inches and L preferably beingapproximately fifty-eight and one-half inches. Again, however, values ofD1 and L different from these preferred values may be selected. (Indeed,although the value of D1 preferably is uniform between adjacent wells 18of a module 10, it need not necessary be uniform and instead may varyalong length L.)

FIG. 6 illustrates, in cross-section, certain aspects of well 18. Well18 may comprise generally vertically-extending interior walls 22connected by bottom or floor 26. Four such walls 22 typically arepresent in well 18, with three (22A-C) of the four shown in FIG. 6. Well18 additionally may comprise four exterior walls 30, again with three(30A-C) of these walls being shown in FIG. 6. Each exterior wall 30preferably is spaced a distance D2 from its corresponding interior wall22 so as to form an insulative air gap A therebetween. A preferred valuefor D2 is two inches, although it may differ from the preferred value asdesired. Upper surface 36 may interconnect the various interior andexterior walls 22 and 30, respectively. Additionally, well 18preferably—although not necessarily—is formed of stainless steel.Because each well 18 lacks a lid or door, bulk food placed therein is(intentionally) exposed to the ambient environment for easy access byconsumers.

Positioned within air gap A may be one or tubes coils or pipes 40. Suchpipes 40 advantageously contact external sides 44 of interior walls 22for more efficient transfer of thermal energy between the pipes 40 andwell 18. Three pipes 40A-C are depicted in FIG. 6 spaced along height Hof well 18, although greater or fewer such pipes 40 may be employedinstead. Likewise, although pipes 40A-C preferably are made of copperand approximately one-half inch in diameter, other materials and sizesmay be utilized instead.

Also detailed in FIG. 6 is the non-flat nature of floor 26. Floor 26 maycomprise multiple areas 46A-D, with areas 46A and 46D being generallyflat. Between areas 46A and 46D, in area 46B floor 26 rises to itshighest level (at HL) before sloping in area 46C down to the level ofarea 46D. One or more drains preferably is located in area 46D of floor26 so as to allow fluid to exit well 18.

Attached to interior surface 48 of floor 26 may be thermal blanket 52.Blanket 52 beneficially is made of silicone rubber so as to provide goodheat transfer therethrough. Other heat conducting materials may be usedinstead, however. A Vulcanization process is preferred for attachingblanket 52 to floor 26, although other processes or connectionmechanisms may be employed.

Captured between blanket 52 and floor 26 is at least one heatingmechanism, preferably an electrical-resistance type element. Blanket 52disperses heat from the element into well 18 relatively efficiently anduniformly, reducing likelihood of substantial heat leakage into adjacentwells 18. Similarly, air gaps A help reduce thermal leakage (from eitheror both of blanket 52 and pipes 40) from a well 18 into adjacent wells.

Heating and cooling of any well 18 may occur regardless of the thermalstatus of any other well 18 within module 10. Electronic system controls56 exist for each well 18 of a module 10. FIG. 2 illustrates anexemplary interface plate for four controls 56A-D, with one controlpresent for each of wells 18A-D.

Hence, if a particular well (e.g. well 18A) of module 10 is to beheated, its associated control 56A may be used to connect the heatingelement in floor 26 of well 18A to a source of electricity. Such sourcetypically will be an electrical outlet of the building housing module10, although it conceivably could be a battery or other source locatedwithin module 10 itself.

Conversely, if the particular well 18A is to be cooled, control 56A maybe employed to operate condensing unit 60 in a manner causingrefrigerant to flow through pipes 40 contacting interior walls 22 of thewell 18A. Normally only one condensing unit 60 is needed for a module10; in such case, it need merely be configured so that valving precludesrefrigerant flow through pipes 40 not intended to be actively cooling atany given time. Controls 56A-D may, if desired, display or otherwiseprovide real-time temperature information about their correspondingwells 18A-D. Also if desired, they additionally may prevent concurrentheating and cooling of a well 18 so as to avoid inadvertent waste ofenergy.

In at least one version of module 10, well 18 has dimensions ofapproximately 12″×20″×6″ and is designed to receive afoodstuff-containing pan. Consistent with various standards such Nos. 4and 7 of the NSF, each well 18 readily may maintain the foodstuff at150° F. (for product needing to be heated) or at 41° F. (for productneeding to be refrigerated). Indeed, tests indicate that, with one well18 maintaining foodstuff at 150° F., an adjacent well 18 may maintaincold food at 10° F. or less.

Module 10 thus provides a versatile, multi-purpose device capable ofsimultaneously presenting hot food, cold food, and combinations thereofin bulk for ready access by consumers, who select portions of the foodfor placement on their individual plates. Further, module 10 may in somecases be employed for purposes other than food presentation. Indeed,module 10 may be useful in presenting other materials that need heatingor cooling. Preferably, module 10 has its positioned fixed and isgenerally immobile in use, although it may include castors or wheelsenabling its movement between uses.

The foregoing is provided for purposes of illustrating, explaining, anddescribing embodiments of the present invention. Modifications andadaptations to these embodiments will be apparent to those skilled inthe art and may be made without departing from the scope or spirit ofthe invention.

1. A food presentation module generally immobile in use, comprising: a.a frame; b. adjacent first and second wells for receiving containers ofbulk food, each well being individually insulated and thermally isolatedfrom an adjacent well via interior walls and exterior walls forminginsulative air gaps therebetween, the wells being uncovered in use so asto expose food received therein to the ambient environment; and c. atemperature-control system for controlling temperatures of the first andsecond wells independently, the temperature-control system configured toallow food received in either the first or the second well to berefrigerated to a temperature substantially below ambient, while foodreceived in the other of the first or the second well may be heated to atemperature substantially above ambient, and wherein temperatures ofeach well may be switched between heating and refrigerating, regardlessof the temperature of any other well such that both wells may berefrigerated, both wells may be heated, or the first or second well maybe refrigerated while the other of the first or second well is heated.2. A module according to claim 1 in which the temperature-control systemis configured to allow food received in the first well alternately to beheated to a temperature substantially above ambient.
 3. A moduleaccording to claim 2 in which the temperature-control system isconfigured to allow food received in the second well alternately to berefrigerated to a temperature substantially below ambient.
 4. A moduleaccording to claim 1, further comprising one or more additional wellsfor receiving a container of food and in which the temperature-controlsystem controls temperature of the one or more additional wellsindependently of temperatures of the first and second wells.
 5. A moduleaccording to claim 1, in which each of the first and second wellsdefines a floor, further comprising a thermal blanket attached directlyto each floor via a vulcanization process.
 6. A module according toclaim 5 in which each thermal blanket comprises silicone rubber.
 7. Amodule according to claim 5, in which each floor is sloped so as todirect any fluid otherwise tending to accumulate on the floor toward anexit for draining.
 8. A module according to claim 5, further comprisinga heating element located between each floor and the thermal blanketattached thereto.
 9. A module according to claim 1, in which each of thefirst and second wells further defines a plurality of generallyvertically-extending interior walls, further comprising at least onepipe contacting each interior wall, such at least one pipe configured tocontain refrigeration fluid.
 10. A module according to claim 9 in whichthe exterior walls comprise a plurality of generallyvertically-extending exterior walls spaced from corresponding interiorwalls so as to form insulative air gaps therebetween.
 11. A moduleaccording to claim 1, in which the first and second wells are spaced bya distance of only approximately three inches.
 12. A method ofpresenting food for consumption by persons, the method comprising: a.providing a fixed-position food presentation module comprising a frameand at least adjacent first and second wells for receiving containers offood, each well being individually insulated and thermally isolated froman adjacent well via interior walls and exterior walls forminginsulative air gaps between, such wells being uncovered so as to exposethe food containers to the ambient environment; and b. controllingtemperatures of each well by either (i) heating either the first or thesecond well while simultaneously refrigerating either the first or thesecond well, wherein temperatures of each well may be switched betweenheating and refrigerating, regardless of the temperature of any otherwell, (ii) refrigerating both wells, or (iii) heating both wells, andwherein a user may alternate between any of (i), (ii) or (iii) asdesired.
 13. A method according to claim 12 in which temperature of foodreceived in the first well is maintained at temperature of at least 150°F. while temperature of food received in the second well is maintainedat temperature of no more than 41° F.
 14. A method according to claim 12further comprising subsequently switching to heating a well that hadpreviously been refrigerated, refrigerating a well that had previouslybeen heated, or both.
 15. A method according to claim 14 furthercomprising heating the second well simultaneously with refrigerating thefirst well.
 16. A food presentation module, comprising: a. a frame; b. aplurality of wells configured to contain items to be maintained at anidentified temperature, each of the wells having vertically-extendinginterior walls spaced a distance from corresponding vertically-extendingexterior walls so as to form an insulative air gap therebetween suchthat each well is individually insulated and thermally isolated fromadjacent wells; and c. a temperature controlling system configured toindependently control temperatures of the plurality of wells, such thatitems received by a first well may be refrigerated or heatedindependently and alternately, irrespective of a temperature of itemsreceived in a second well.
 17. The food presentation module of claim 16,wherein each well comprises: (a) a floor connected to the interior wallsof the well with a thermal blanket attached thereto; (b) a heatingelement located between the floor and the thermal blanket; and (c) atleast one pipe associated with at least one interior wall and positionedin the insulative air gap formed between the interior and exteriorwalls, the at least one pipe configured to contain refrigeration fluid,wherein each well may be alternately heated or cooled, independentlyfrom the temperature of any other well.
 18. A food presentation module,comprising: a. a frame configured to support a plurality of wells forcontaining items to be maintained at an identified temperature, each ofthe wells having vertically-extending interior walls spaced a distancefrom corresponding vertically-extending exterior walls so as to form aninsulative air gap therebetween such that each well is individuallyinsulated and thermally isolated from adjacent wells; b. a temperaturecontrolling system configured to independently control temperatures ofthe plurality of wells, such that items received by any of the wells maybe refrigerated or heated independently and alternately, irrespective ofa temperature of items received in a second well; and c. a siliconethermal blanket attached directly to a bottom wall of at least one ofthe wells.